It’s Thanksgiving, and for my family, that always means a get-together, and those always mean food. One of my sisters will usually host family events and although the hosting sister takes on the turkey, gravy, stuffing and other complicated bits, all of us usually contribute to the meal and/or appetizers.
Every family has some favorites that a family get-together just can’t do without, and in our family, one of those things is taco dip. Yesterday, I was the one responsible for it.
Yes, this taco dip recipe has been in the family for a couple of decades or longer, but it’s one of those recipes that has staying power. Once the taco dip hits the table, my family members transform into vultures and the plate is usually picked clean in under 10 minutes.
This taco dip doesn’t just grace family get-togethers. It’s also my go-to dish for those pot luck occasions to which I don’t want to bring a dessert.
- 8 oz cream cheese
- ½ cup sour cream
- ¼ cup mayo
- 1 green pepper, diced
- 3 green onions, diced
- 1 cup salsa
- 1 ½ cup shredded mozzarella cheese
- 1 ½ cup shredded cheddar cheese
Mix the first 3 ingredients and spread on a plate. Spread salsa and remaining ingredients. Chill at least 2 hours before serving.
No, this isn’t a low-cal offering, but it can be made lighter by using light versions of all the ingredients. And our family gatherings have so many people, that we each only get a small portion anyways, so I don’t mind indulging once in a while.
If you are using store bought salsa, it’s really worth reading the nutritional label. Some brands of salsa are very high in sodium, while others are not. By shopping carefully, you can avoid accidentally over-loading on sodium.